Recipe by Old El Paso®
"This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!"
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6 (6 ounce)
boneless skinless chicken breasts, cut into 1-inch pieces
dried oregano leaves
1 1/2 cups
chopped roasted red bell peppers (from a jar)
1 (4.5 ounce) can
Old El Paso® chopped green chiles, drained
shredded Mexican cheese blend
2 (10 ounce) cans
Old El Paso® red enchilada sauce
Old El Paso® flour tortillas for burritos, 8 inch
This recipe is really delicious. My family can be very picky, and when I made it for them, they all loved it. Very easy. I improvised and used fresh bell peppers instead of out of the can.
I make these for the guys at work and I have gotten nothing but good responses every time.
doubted it at first but just follow instructions and be amazed
This was the first time I ever made enchiladas and I wasn't sure how my picky eaters would like I them. I'm glad I can say they were a major hit. I also made the enchilada sauce. They were better then some I have had at some restaurants.I will definitely made them again.
I used someone elses recipe yesterda, my family ddidn't like it. I made this one tonight, they LOVED it! Thanks!
Love this recipe. It does take some time to prepare everything but the flavor is great. I love the chicken mixture just by itself. Will definitely make this again
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Enchiladas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 199
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